sanaa's recipe note book
sanaa's recipe note book

Gobi Butter Masala/ Gobi Makhani
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Gobi Butter Masala/ Gobi Makhani - sanaa's recipe
  1. 1 Cup = 200ml
Ingredients
  1. Cauliflower – 2 cup
  2. Cardamom – 2
  3. Cloves - 2
  4. Bay leaf – 1
  5. Onion – 3, big (chopped)
  6. Ginger – garlic (chopped) – 1 tbsp
  7. Tomato – 3, big (chopped)
  8. Red chili powder – 1 ½ tbsp + ½ tsp
  9. Turmeric powder – ½ tsp
  10. Garam masala powder – ½ tsp
  11. Cashew nuts – 10 – 12 (soaked in hot water for half an hour)
  12. Yogurt – 3 tbsp
  13. Water – 1 cup
  14. Kasoori methi – 1 ½ tsp
  15. Coriander leaves – 2 tbsp
  16. Fresh cream – ¼ cup
  17. Butter – 3 tbsp + 1 tsp
  18. Oil – 2 tbsp
  19. Salt – to taste
Method
  1. Add the cleaned cauliflower florets in boiling water with a pinch of salt and turmeric powder. Immediately remove from the flame and leave it for about 5 minutes in the hot water. Drain the water and keep the cauliflower aside.
  2. Heat oil in a pan, add cardamom, cloves and bay leaf to this. Add chopped onion, ginger, garlic and salt and saute till soft. Add the chopped tomatoes and cook till soft.
  3. Add 1 ½ tbsp red chili powder, turmeric powder and garam masala powder and saute till the raw smell disappear. Remove from flame and let it cool. Grind this to a fine paste adding soaked cashew nuts and yogurt.
  4. Heat 3 tbsp butter in a pan over low flame, add ½ tsp red chili powder and mix till a nice aroma appear. Add the ground paste to this and saute till the raw smell disappear and oil appears on top. Add 1 cup water to this and bring to boil.
  5. Add the cauliflower florets and cook for about 6 – 8 minutes, or till the cauliflower is cooked, over low flame. Add kasoori methi, coriander leaves and fresh cream and combine well. Top it with 1 tsp butter and remove from flame. Serve hot with chapathi or naan.

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